Is there a way I can stretch & cut my pizza dough & hold them for a while without them drying out? I’m kind of a one man show & on Fridays during our rush it gets kinda of hectic. I figured if I can stretch out a few sizes early & be ready for the rush it would help me keep up for a while. Is this what a proffer is for?
Plastic wrap or zipper seal bag. Depending how dry and hot your kitchen is either of those will work. I’ve also pre stretched and then oiled my crusts then thrown them on a rack and used a can liner over the whole rack. The olive oil will make the crust softer but it will help hold the moisture in and add flavour.
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